• Web Exclusive
• Vegetarian

Ingredients

1. 2 medium zucchini, coarsely shredded and squeezed dry
2. 1 small onion, minced
3. 1 garlic clove, minced
4. 1/2 cup freshly grated Parmesan cheese
5. 2 large eggs, lightly beaten
6. 1 tablespoon vegetable oil
7. 1 cup all-purpose flour
8. 1 1/2 teaspoons baking powder
9. 1/2 teaspoon salt
10. 1/4 cup plus 2 tablespoons olive oil

Directions

1. In a large bowl, combine the zucchini with the onion, garlic, cheese, eggs and vegetable oil. Stir in the flour, baking powder and salt.
2. In each of 2 very large skillets, heat 3 tablespoons of the olive oil until shimmering. Add slightly heaping 2 tablespoon-mounds of batter to the skillets 3 inches apart. Spread each pancake to a 2 1/2-inch round and cook over moderately high heat until golden around the edges and bubbling in the center, about 3 minutes. Flip the pancakes and cook until golden on the bottoms, about 2 minutes longer. Serve hot.

Make Ahead

The pancakes can be cooked early in the day; drain on paper towels and reheat in a warm oven.